Description
These fluffy buttermilk pancakes are a classic breakfast treat, featuring a light and airy texture achieved by folding in whipped egg whites. Perfectly golden and tender, they are cooked on the stovetop with avocado oil for a delicate crisp exterior. Serve them stacked high with your favorite toppings and a drizzle of maple syrup for a comforting morning meal.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 2 large eggs (yolks and egg whites separated)
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- ½ cup unsalted butter (melted and cooled slightly)
- ¼ cup avocado oil (or more as needed for frying)
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt until well mixed. Set this mixture aside for later use.
- Whip egg whites: In a medium bowl, separate the egg whites from the yolks. Using a mixer or whisk, beat the egg whites until stiff peaks form. This will help create the pancakes’ signature fluffy texture. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the egg yolks, vanilla extract, buttermilk, and melted butter at room temperature. Ensure the mixture is smooth and well combined.
- Combine wet and dry mixes: Slowly pour the wet mixture into the dry ingredients, gently mixing until combined. It’s okay if there are some lumps; avoid overmixing to keep the batter light.
- Fold in egg whites: Gently fold the whipped egg whites into the batter using a spatula, taking care not to deflate the air bubbles that will keep the pancakes light and fluffy.
- Heat pan and add oil: Place a large pan or skillet over medium-low heat. Once heated, add a small amount of avocado oil to coat the surface.
- Cook pancakes: Pour about ¼ cup of batter onto the pan for each pancake, spacing them without overcrowding. Cook until bubbles appear on the surface and the edges start to brown, approximately 2 minutes.
- Flip and finish cooking: Carefully flip each pancake and cook for another 1–2 minutes until golden brown and cooked through. Add more avocado oil to the pan as needed between batches.
- Serve and enjoy: Transfer the cooked pancakes to a plate, stack as desired, and top with your favorite toppings such as butter, fruit, or syrup. Drizzle with maple syrup and enjoy your delicious fluffy buttermilk pancakes.
Notes
- Do not overmix the batter to prevent tough pancakes; lumps are fine.
- Whipping the egg whites separately and folding them in creates extra fluffiness.
- Use medium-low heat to avoid burning the pancakes while ensuring they cook through.
- Avocado oil is used for frying due to its high smoke point and neutral flavor; butter can be substituted if preferred.
- This recipe yields about 16 pancakes, approximately 2-3 inches each.
